Peas and Potato Soup with Tarragon Pesto

• Soup
• 2 tablespoons extra-virgin olive oil
• 1/4 pound pancetta or bacon, finely diced, optional
• 2 onions, chopped
• 4 cloves garlic, chopped
• 2 large starchy potatoes, peeled and diced 1/2-inch
• Salt and freshly ground black pepper
• 1 large head escarole, cleaned and chopped
• A few grates nutmeg
• 1 quart chicken or vegetable stock-in-a-box
• 3 cups water
• 2 cups frozen peas
• 1/4 cup ditalini pasta
• Pesto
• 1 small bunch or packaged tarragon, leaves picked, about 3/4 to 1 cup loosely packed
• A generous handful flat-leaf parsley
• 3 to 4 tablespoons toasted pine nuts or shelled pistachio nuts
• 1 clove garlic, grated or flattened into paste
• Salt and freshly ground black pepper
• 1 lemon, zested and juiced (1 tablespoon)
• 1/3 cup extra-virgin olive oil
• About 1/4 to 1/3 cup grated Parmigiano-Reggiano

1. Heat a large Dutch oven over medium-high heat with extra-virgin olive oil a couple of turns of the pan.
2. Add the pancetta, if using, the onions and the garlic.
3. Stir occasionally for 3 to 4 minutes, then add the potatoes and season with salt and pepper, to taste.
4. Cover the pan and cook for 5 minutes more, stirring occasionally.
5. Add the escarole and season with nutmeg, cover the pan and let wilt for 2 minutes.
6. Stir in the stock and water and bring the soup to a boil.
7. Reduce the heat and simmer 15 minutes for flavors to combine, adjust salt and pepper, to taste, and let cool.
8. Store for a make-ahead meal.
9. Bring the soup, covered, to a boil over medium-high heat.
10. Add the peas and ditalini and cook to al dente, about 7 to 8 minutes.
11. Turn off the heat and serve in shallow bowls garnished with pesto.
12. Pesto:
13. Put the herbs into food processor along with the nuts and grated garlic.
14. Season with salt and pepper, to taste, then add the lemon zest, extra-virgin olive oil and the cheese.
15. Pulse into a coarse paste, then transfer the pesto to storage container and drizzle the top with a thin layer of extra-virgin olive oil to retard browning.
16. Cover and store in the refrigerator.
17. Bring to room temp when ready to use.

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Taken from www.foodnetwork.com/recipes/rachael-ray/peas-and-potato-soup-with-tarragon-pesto-recipe.html (may not work)